Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS
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Salas Millán, José Ángel; Aznar Samper, María Aranzazu; Conesa Gallego, Encarnación; Conesa Bueno, Andrés; Aguayo Giménez, Encarnación PilarÁrea de conocimiento
Tecnología de los AlimentosPatrocinadores
This research was funded by RTI2018-099139-B-C21 from Ministry of Science and Innovation - National Research Agency (MCIN/AEI/10.13039/501100011033) and by “ERDF A way of making Europe”, of the “European Union”. José-Angel Salas-Millán acknowledges financial support from an “Industrial PhD” grant (DIN2019-010837) from the Ministry of Science and Innovation and JimboFresh International SLL.Fecha de publicación
2022Editorial
ElsevierCita bibliográfica
Salas-Millán, José Ángel & Aznar, Arantxa & Conesa, Encarnación & Conesa-Bueno, Andrés & Aguayo, Encarna. (2022). Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS. LWT. 169. 113915. 10.1016/j.lwt.2022.113915.Palabras clave
BrassicaProbiotic
Revalorisation
Sensory quality
Brine-pickled
Resumen
This research revalues broccoli stalk by-product as a novel fermented health food, using its autochthonous microbiota. Broccoli stalk slices were packed into glass jars, brine was added (6% w/v), and two dressings were studied: garlic, and mustard seeds. No dressing was used as control. Natural fermentation was carried out at 25 ◦C for 6 days followed by a further 6 days storage at 4 ◦C. The identification of individual glucosinolates and phenolic compounds was performed by LC-ESI-QqQ-MS/MS. At day 3, the highest content in functional compounds such as glucoerucin and indolic glucosinolates as glucobrassicin, 4-methoxy-glucobrassicin and 4- hidroxy-glucobrassicin, and phenolic acids and flavonoids as sinapic acid, 4-O-feruloyl quinic acid and quercetin-3-O-diglucoside was found. At day 6, the broccoli stalks reached the maximum counts in lactic acid bacteria (>8 log cfu g- 1), remaining stable until day 12 at 4 ◦C, including as the main genera Lactobacillus and Leuconostoc. Metagenomic ...
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